I heard somewhere that the average hamburger patty contains the DNA of around 1,000 cows. Wow that's gross! Today I am going to show you how to grind your own hamburger at home. The taste is far superior to commercial burger, and you KNOW what's in it.
Step 1: What you'll need
Bacon--one strip per pound of beef
Beef--I shop around and buy what is on sale, any cut of beef will do. Just remember the more fat, gristle, or silver skin the more work there is in step 2. It's waste and you wind up with less burger.
Bacon--Most commercial hamburger is supposed to be a mixture of lean beef, tallow, and water. Tallow is a firm, flavorless fat that collects around the spine of the cow, it is used to bind the burger keeping it's shape after cooking. Bacon is used to replace the tallow, holding the burger together and tastes way better than plain tallow. Water is weight that evaporates during cooking, you pay for it but you don't eat it.
Meat Grinder--Hand crank, electric, doesn't matter. I got lucky and have a Kitchen-aid with a grinder attachment.